Madame Maillet’s Tripe and Polenta Dish

Fressure is a type of organ meat not used in the United States. I am replacing it here with tripe, since the taste is almost identical. Do not be surprised by polenta and potatoes together; this is traditional in Savoie cookery—the potato here is a meat extender. Please make sure to overcook the tripe; one of the reasons people do not like tripe so much is because in this country, even in Italian-American neighborhoods, it is always terribly undercooked and thus never given enough ti